Crispy Sweet Potato Gnocchi with Roasted Tomato Sauce, Basil, and Sardo Cheese

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a baking tray and roast for 25 to 30 minutes, until tender. On another tray, arrange the plum tomatoes, onion, and garlic, drizzle with 2 tablespoons olive oil, add half the salt, some black pepper, and the sugar, and roast everything for 30 minutes at 220 °C / 425 °F.

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   2. Remove the sweet potato from the oven, mash it until smooth while still warm, and let it cool slightly for 10 minutes. Mix the mash with the egg yolk, grated Parmesan cheese, nutmeg, the remaining salt, and a bit more black pepper.

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   3. Gradually add the wheat flour until you get a soft, slightly moist, manageable dough. Do not overwork it. Transfer the dough to a floured surface, divide into 4 portions, and roll each into logs about 2 cm / 3/4 inch thick. Cut the gnocchi into small pieces.

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   4. Bring plenty of water to a boil with a pinch of salt. Cook the gnocchi in batches; once they float, let them cook 30 seconds more and remove with a slotted spoon. Place them on a lightly oiled tray so they do not stick.

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   5. Blend or mash the roasted tomatoes, roasted onion, and roasted garlic with their juices until you have a rustic sauce. Transfer the sauce to a large skillet, add the chopped fresh basil, and cook for 5 minutes over medium heat to bring the flavors together.

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   6. In another wide skillet, heat the butter with the remaining tablespoon of olive oil over medium heat. Brown the cooked gnocchi for 2 to 3 minutes per side, until crisp and golden.

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   7. Add the browned gnocchi to the skillet with the roasted tomato sauce and toss gently for 1 minute to coat them without breaking them.

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   8. Serve immediately topped with grated Sardo cheese, extra fresh basil leaves, and, if desired, an extra touch of black pepper.